Instructions

In a large, nonstick skillet or wok over high heat, warm oil. Add chicken and saute until well browned. Stir in carrots, red pepper and onion, sauteing for about 5 minutes. Mix together lime juice, chili sauce and chicken broth; add to skillet. Dissolve cornstarch into 2 tablespoons orange juice and mix into stir-fry. Add remaining orange juice and bring to a simmer. Cover, reduce heat to low and cook for 10 minutes. Season to taste. Serve over rice, passing garnish separately to be sprinkled on top.